In a medium size bowl, combine the ricotta, sugar and vanilla in a bowl until well combined. Then fold in the chocolate chips. Using around a tablespoon stuff each pocket on the slice of bread, place on a cookie sheet and place in the refrigerator while making the topping, around 1/2 hour.

In the meantime make the Triple Berry Topping. Open all three cans, using a strainer, drain the berries into a bowl, placing berries in another bowl.

In a small dish, add 3 tablespoons cornstarch in a little bit of Marsala wine to make a paste. In a small saucepan add all the berry juice, then add the cornstarch mixture boil till thicken. Add berries, a pinch of cinnamon. Set aside to cool.

Combine in a small bowl cocoa powder, confectioners sugar and cinnamon. In a medium size mixing bowl, add the cocoa sugar mix to the milk, two eggs, Marsala and whisk together well or put in a blender this should look like a very light milk chocolate milk in color and very smooth. Take out the bread. Coat each side of the stuffed bread slices in the chocolate coating milk mixture. Heat griddle or fry pan adding (I use only the oil) olive oil or butter. Cook on each side for no more than 3 minutes or until golden brown.

On a plate drizzle some melted chocolate over the bottom with fork tines. Place the cannoli toast on the plate then pour the berry sauce over the Italian cannoli toast.

I do have a weakness for ricotta and fruit! You did a great job with those two here, the toasted sandwich is an awesome creation. This definitely would be impressive to serve at a brunch get together! I am so craving this for breakfast now...